Taco Salad with Lime Vinaigrette

Plan ahead to make this family-pleasing meal in a bowl. To squeeze more juice from citrus fruits, first bring them to room temperature. Then roll the fruit on the kitchen counter, pressing with the palm of your hand to break the membranes.

Ingredients

For the meat:

16 ounces extra-lean ground beef

1/2 cup coarsely chopped yellow onion

For the vinaigrette:

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon minced garlic

4 teaspoon ground cumin

Salt and pepper to taste

To complete the recipe:

1/2 cup taco sauce

Salt and pepper to taste

2 romaine hearts, coarsely shredded

1 large tomato, cut into 1/2-inch cubes

2 cups coarsely crumbled yellow corn tortilla chips

1/2 cup finely shredded sharp Cheddar cheese

1/2 cup coarsely chopped fresh cilantro

Directions

Cook the ground beef and onion in a large saute pan over medium-high heat, occasionally breaking the beef into small chunks as it cooks for 5 minutes or until the beef is lightly browned.

Meanwhile, whisk together the vinaigrette ingredients in a small bowl.

Stir the taco sauce into the beef. Reduce the heat to low and simmer, stirring occasionally, for 2 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.

Toss the romaine and tomato with the vinaigrette in a large bowl. Divide between salad bowls. Top with the warm meat mixture, tortilla chips, cheese, and cilantro.

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